MenuTome Get the app

Recipes · Snacks & breakfast

Crispy Chickpeas with Paprika

AI-written · not yet kitchen-tested

Dryness is what counts: chickpeas that are still damp before cooking steam and stay tough. The spices go on only after cooking, because paprika turns bitter quickly at 400 °F (200 °C). A basket of about 4 liters holds one can in a loose layer, so you cook in two batches.

  • Serves 4
  • Prep 10 min
  • Cook 28 min
  • Rest 15 min
  • Total 53 min
  • easy
No photo yet

This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

Convert cups to grams →

  • 2 can chickpeas 15 oz (400 g) cans, drained, rinsed and dried very well
  • 2 tbsp canola oil
  • 2 tsp sweet paprika
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • salt to taste, added after cooking

Method

  1. Pour the chickpeas into a colander, rinse them well and let them drain. Spread them on a kitchen towel, pat them with paper towels and let them air-dry for 15 minutes, pulling off any loose skins. The drier they are, the crunchier they get.
  2. Mix both paprikas and the garlic powder and divide the mixture in half: one half goes into a large bowl, the other is set aside for the second batch.
  3. Toss half of the chickpeas (about 8 1/2 oz / 240 g) with 1 tablespoon of the oil. If the instructions for your air fryer call for preheating, preheat it for 3 minutes at 400 °F (200 °C), then put the chickpeas into the basket in a loose layer.
  4. Cook at 400 °F (200 °C) for 14 minutes. Halfway through (after 7 minutes), shake the basket hard; a few chickpeas may pop and jump.
  5. To check, the chickpeas should be darker and dry with a firm skin, and one that has cooled should crack when you bite it. If they lack bite, cook another 2 minutes.
  6. Tip the hot chickpeas straight into the bowl with the spices, add salt and toss: the seasoning only clings while they are warm and oily. Cook the second half the same way and season it with the remaining spice mixture.
  7. Spread them on a plate and let them cool for 5 to 10 minutes; only then do they turn really crunchy.

Tip: After an hour or two the chickpeas soften again, so eat them the same day and do not seal them airtight.

Tip: Cumin and salt or dried rosemary work in place of paprika; always add the spices after cooking.